CN1098653C - Long-life egg-based product and preparative process - Google Patents

Long-life egg-based product and preparative process Download PDF

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Publication number
CN1098653C
CN1098653C CN97115372A CN97115372A CN1098653C CN 1098653 C CN1098653 C CN 1098653C CN 97115372 A CN97115372 A CN 97115372A CN 97115372 A CN97115372 A CN 97115372A CN 1098653 C CN1098653 C CN 1098653C
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mixture
sterilization
weight
product
egg
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CN1171211A (en
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J·-P·比森
Ｈ·－Ｊ·拜尔
R·彼特曼
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Societe des Produits Nestle SA
Nestle SA
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Long-life sterilised egg product (I) forms, when reconstituted in an aqueous medium, a physically and microbiologically stable colloidal mixture of egg, casein rich lactic proteins and carbohydrates, where the proteins enhance the properties of the egg.

Description

Egg matter product and preparation method that the term of validity is long
The present invention relates to a kind of egg matter product of sterilization, its function class is similar to the product that does not pass through heat treated same nature that contains egg.Relate in particular to and have through heat treatment and gelatine, and then be suitable for preparing the egg matter product of gel food.
Eggs are used because of its good functional characteristics, as gelation, and emulsification and be suitable for stirring, and its taste and color.Known egg matter food is unavoidably in microbial infection, because of eggs may contain band spore germ and salmonella.Usually lose its functional characteristic in the heating condition proteinoid of laying eggs, particularly its gelling ability (heating is necessary to removing salmonella and resistive spore).Here it is, and the general employing of industrial eggs product can not be removed the reason of the pasteurism of whole infection processes.Consider the danger that still exists, the use of eggs is restricted, for example the application in the long refrigeration sweet food of the term of validity.
Main purpose of the present invention provides a kind of product based on shell egg, albumen or yolk, it should have good functional characteristics, particularly has the character that emulsification and expanded character reach gelling in cooking, so that in the preparation that guarantees to be used under the situation of health food, especially for the preparation of the cook food of gel.
Known many methods that is used to prepare hygienization egg matter product.According to EP-A-179946, yolk dilute with water for example, the dispersions obtained pH2-5.7 that is acidified to is preventing under any obvious condensation condition then, in superhigh temperature (UHT) sterilization down.
According to the pasty state concentrate of EP-A-281431 by mixing milk, shell egg, sugar and stabilizing agent prepare custard, and its gained mixture is then 100-160 ℃ of sterilization, and decompression is cooled off, aseptic homogenizing and aseptic packaging.
The present invention relates to the long sterilization egg matter product of the term of validity, it is characterized in that, it comprises or the adding water soluble medium can comprise after duplicating: stable colloid admixture on egg, the physics that is rich in caseic lactoprotein and carbohydrate and the microbiology is that also lactoprotein has replaced the functional character of eggs in using.
Particularly according to product of the present invention can be in the presence of calcium salt through heat treatment and gelling.
In this article, " stable on physics and the microbiology " statement refers to product self and end product thereof, and for example, gel products is stable on microbiology after long-time, and is not separated in intermediate storage period or the sedimentation appearance.
In special embodiment, contain the calcium derivative, particularly its inorganic or organic salt of sterilising food prods high-quality according to product of the present invention, lactate for example, gluconate, the mixture of chloride or these salt, with the ratio of 0.05 to 3% (wt), preferred 0.1-0.8% (wt).
The present invention also relates to the preparation method of the said goods, it is characterized in that making and be rich in casein milk matter and mix, then, the gained mixture is handled by superhigh temperature (UHT) sterilized with carbohydrate and egg liq.
In this article, being rich in casein milk matter refers to comprise any raw material that is rich in caseic lactoprotein from the Ruzhong.The raw material of any casein containing protein all can be used, as long as described casein generates in the gel process and can react with calcium salt in heating.Described casein is preferably natural, promptly is complete micelle form basically.Comprise with the enrichment of lactoprotein concentrate as preferred raw material, particularly pass through the ultrafiltration of degrease milk, two heavy filtrations (diafiltration) (washing ultrafiltration with water) or the micro-filtration by degrease milk then, optional drying, for example spray-drying and the milk powder that obtains.Can be as replacement with skimmed milk as caseic source, preferred fresh skimmed milk (through or without ultrafiltration) or the caseinate except that calcium caseinate.Comparatively favourable ratio is: 55-80% (wt) and lactoprotein that newborn matter should account for described mixture account for 1-15% (wt), preferably approximately 6% (wt).
Can be used for mixture or shell egg (anticipating) that egg liq in the method for the present invention can be yolk, albumen, yolk and the albumen of liquid form through pasteurism.Can use egg or the ageing egg (matured egg) newly beaten, promptly under refrigerated storage temperature, preserve (for example at about 4 ℃) time a couple of days.Can use the albumen of ageing respectively and the mixture of yolk.The content of egg in the mixture according to the present invention, from 1-45% (wt), preferred 10-30% (wt) will have more level and smooth structure with the gel of gained after the calcium salt thermal response, remove this, and its curing degree reduces when this content increases, and taste improves.
When needs use according to production sweet food of the present invention, if be in particular sucrose and lactose or produce saliferous food with carbohydrate in the methods of the invention, then this carbohydrate is a maltodextrin, preferred tool LG value, for example, use separately or with form of mixtures less than 20.Carbohydrate accounts for the 3-20% of described mixture, preferably approximately 10% (wt).
In order to implement method of the present invention, make the content range of described solid constituent to change, be mixed under stirring in full milk or the skimmed milk until dissolving fully, if desired, pH is transferred to 6.5-7.5, utilize plate type heat exchanger (plate exchanger) that this mixture is preheating to temperature then and be less than or equal to 95 ℃, preferred temperature is less than or equal to 70 ℃.
The UHT sterilization treatment can be sprayed by direct or indirect steam and be implemented, and for example passes through plate type heat exchanger.This equipment can comprise, for example the panel cooler of pipeline forward pump, steam jet blower, auxiliary tube, pressure relief valve, pressure reducing radiator and band circulation frozen water.
Sterilization is preferably in 138-150 ℃ and carries out 4-25 second, and minimum temperature generally matches with minimum length in time with maximum length in time and maximum temperature.
Decompression cooling back (preferably under vacuum), described mixture can carry out homogenizing with 1 or 2 grade with homogenizer (homogenizer), is 75-300 crust (P with pressure preferably 1) one-level or pressure be 75/15 the crust to 300/60 the crust two-stage (P 1/ P 2With P 2/ P 1Ratio approximates 0.2), be cooled to room temperature then.Certainly the aseptic condition that operates in after all sterilizing carries out.Homogenizing can be optional in response to the situation of usefulness.For example, when using direct steam injection to heat-treat, the ultrasonication of generation (Sonic effeet) proves and does not still reach required homogenizing degree, then preferably then carries out homogenizing.
According to the preferred embodiment of method of the present invention, making in advance, the aqueous solution of the calcium derivative of sterilization adds in the mixture of described cooling.Any food high-quality calcium derivative all can be used for this purpose, particularly inorganic or organic salt, and the mixture of lactate, gluconate, chloride or these salt for example, with the ratio of 0.05-3% (wt), preferred 0.1-0.8% (wt).This solution can be sterilized through direct or indirect heat treatment or through micro-filtration.
The mixture of gained sterilization can use the packing material of sterilization in advance to pack under aseptic condition, and forms the semi-finished product gel foods, for example is used for the cooking of family or food service industry.
When being used for food service industry, consider the gelation processing that continues, calcium salt also can add in the product of described sterilization with effective amount.
In addition, described mixture can carry out drying, for example, and by under the temperate condition that does not cause the lactoprotein gelling, in drying tower internal spraying drying.Mixture that also can independent dry lactoprotein/eggs, then under drying regime with described calcium salt or other salt and optionally other no water constituent mix.In case other the no water constituent in the dry and optional adding prescription, then this mixture can duplicate with water-bearing media, then carries out gelation heat treatment.
The present invention also relates to produce the method that gel food or composition comprise gel additive food, it is characterized in that, add calcium salt alternatively after, can be selected in other composition inclusion by storage, additive or flavor enhancement and exist down, make above-mentioned product through heat treatment, so that form gel.
So the method according to this invention first-selection is used in and comprises that the mixture that uses breast, egg and carbohydrate is so that by cooking in any food that forms gel.This law relates to the one-tenth flavor cook food that is used for jam dumpling, omelet, quiches or baste or is used for flour system cake, is particularly useful for cake, contains the sweet taste cook food of cream or custard tart.
According to product of the present invention can liquid or the anhydrous powder form use, it can duplicate in the presence of liquid.
In specific embodiments, in the production of the baking dessert that frozen state is stored down, according to the product that uses with liquid form of the present invention, as to the calcium salt that wherein adds appropriate amount, as with the egg matrix under the dynamic mixer (dynamic mixer).
After filling in advance airtight container (pots), keep the possibility that allows gas to overflow, carry out baking, for example with the infrared baking box of band convection current or in bain-marie, at 100-250 ℃, with baking in 20-90 minute, at last with their sealings and cooling.
Destroyed the functional characteristic of egg protein with the sterilization heat treatment of lactoprotein mixing eggs.Yet for example custard or mousse become possibility because of the gelatination property or the utilization expanded and emulsifiability (its alternative egg protein matter) of lactoprotein to make food.Exist and the performance that increases gelation under the heat situation substitutes egg protein matter at calcium salt by it at the lactoprotein in particular cases of gel food.
Following example has been described the present invention.Except that pointing out on the contrary, be weight at this part number and percentage.
Embodiment 1
Stir liquid egg and the degrease milk that newly to beat to be mixed in the container.Add sucrose then, optional degrease milk powder or by the total milk protein concentrate of tool 60% protein of ultracentrifugation and dry gained uses the impeller blender up to obtaining solution.Then this mixture by positive pump pump to being preheated in the flat plate heat exchanger that temperature is equal to or less than 70 ℃.Behind the direct injection steam, this liquid-retentive is 145 ℃ of 8 seconds kinds, and cooling then is at first by reducing pressure under 70 ℃ of vacuum, use frozen water 4-6 ℃ of circulation by flat plate heat exchanger then, the temporary transient seasoning of this liquid (this operation is carried out after heat treatment with sterile manner) in sterile chamber then.
The pH value of components in proportions (%) and mixture is stated table 1 as follows before the sterilization.
Table 1
Albumen Whole-egg protein/yolk 70/30 Yolk Sucrose Degrease milk powder The total milk protein concentrate Degrease milk PH value before the sterilization
26 - - 9 3 - 62 6.89
- 26 - 9 3 - 62 6.78
- 13 - 9 3 - 75 6.65
- 26 - 9 - 3 62 7.00
- 26 - 9 - 5 60 6.75
- 26 - 13 - 5 56 6.40
- 26 - 9 3 5 57 6.64
- 26 - 11 - 3 60 6.57
- 26 - 11 - 7 57 6.65
- 13 - 11 - 5 71 6.63
- 32 - 11 - 5 52 6.82
In all cases, sterilization treatment does not cause any as seen condensing or physical instability.
Product does not have after following 3 days at 30 ℃ to be had a liking for the normal temperature germ and has a liking for the normal temperature spore.In contrast, the same products through sterilization treatment does not then have the normal temperature of having a liking for germ and Escherichia coli, and concentration is 2 * 10 2-2 * 10 8Bacterium number/ml.Same products (80 ℃ 10min) have 4 * 10 through the pasteur's method sterilization 2-1 * 10 5Have a liking for normal temperature spore count/ml.
This product is as the matrix of producing the sweet food product.
Embodiment 2
As the operation of embodiment 1, but the liquid egg was 4 ℃ of ageings 5 days.The pH of mixture is provided by following table 2 before composition and ratio thereof (%) and the sterilization.
Table 2
Albumen Whole-egg protein/yolk 70/30 Yolk Sucrose Total milk protein matter concentrate Degrease milk PH before the sterilization
- 32 - 11 5 52 6.88
22.4 - 9.6 11 5 52 6.90
The physical property of product and microbiological property and embodiment 1 gained result are similar.
Embodiment 3
As the operation of embodiment 1, by containing 26% shell egg, 11% sucrose, the mixture of 5% total milk protein matter concentrate (containing 60% protein) and 58% degrease milk is made starting material, and the pH of this mixture before UHT handles is 6.8.The heat treated condition of UHT changes, and by 70 ℃ of following vacuum decompression coolings, homogenizing is arbitrarily carried out at 70 ℃.The operating condition of this method is provided by following table 3.
Table 3
The UHT treatment temperature (℃) The duration (second) that UHT handles 1 grade of homogenizing (the pressure Israel and Palestine are represented) 2 grades of homogenizing (first order/second level, the pressure Israel and Palestine are represented)
140 5 - -
140 15 - -
143 5 - -
143 15 - -
143 10 75 -
143 10 150 -
143 10 250 -
143 10 - 75/15
143 10 - 150/30
143 10 - 250/50
The situation gained of the microbiological property of product and embodiment 1 similar.When carrying out homogenizing, gelatinisation ability has further improved.
Embodiment 4
As the operation of embodiment 1, except that the matrix of product as salinization food.Composition and its ratio (%) are provided by following table 4.
Table 4
Shell egg Contain 60% total milk protein matter concentrate Contain 75% total milk protein matter concentrate Sodium chloride Maltodextrin (dextrose equivalent is 19) Maltodextrin (dextrose equivalent is 12) Degrease milk
32 5 - 0.88 7 - 55.12
32 - 5 - - 11 52
32 - 5 0.88 5 - 55.12
32 - 5 - - 7 56
Gained is similar among the physics character of product and Microbiological Characteristics and the embodiment 1.
Products therefrom is used as the matrix of producing quiche Lorraine by the Ca with gluconate/lactate solution form of adding 0.07% before cooking.Then the quality of quiche and taste and traditional quiche's is similar.
Embodiment 5
The mixture that is made by embodiment 1 passes through to produce powder by following drying condition spray-drying in band turbine drying tower:
Temperature of inlet air 180-200 ℃
Air exit temp 85-90 ℃.
In case duplicated in water by selected dried extract, the gained mixture can be used by embodiment 1.
Embodiment 6
To the mixture of pressing embodiment 3 preparation without homogenizing 143 ℃ of sterilizations 15 seconds, 1.8% 10% calcium chloride water through the micro-filtration sterilization is in advance injected in the aseptic condition underground pipelines, consider that then subsequent applications will it storage temporarily in sterilization container.
Egg milk egg freezes and can seal this container by part by being metered into the said products in the container, and baking 75 minutes and this container of finally sealed make in 110 ℃ hot-air furnace.Curing degree (firmness) penetrameter and the TAXT2 of cooling back gel Type structural analysis instrument (TA instrument) detects, and analyzes pressure curve and provides Young's modulus value (curing degree of gel is represented with pa).Income value is 1638Pa.
Embodiment 7
As the operation of embodiment 6, except that the calcium chloride solution of essential effective dose only is metered in the described container in stove before the baking.Gained milk egg freeze fully can with comparing by embodiment 6 gained.The amount that curing degree depends on the calcium salt that is added that gel has.
Embodiment 8
According to the operation of embodiment 7, removing the sterilization condition is 140 ℃/10 seconds.As calcium salt, use chloride or grape hydrochlorate/lactate mixt (Gluconal-cal , AkzoNobel) with concentration as the pointed variation of following table 5.After the baking, the curing degree value of gel is shown in the following table 5.
Table 5
Calcium salt Concentration (%) The curing degree of gel (pa)
CaCl 2(10% aqueous solution) 2.2 2581
CaCl 2(10% aqueous solution) 2.6 3532
CaCl 2(10% aqueous solution) 3 4916
CaCl 2(10% aqueous solution) 4 6460
The mixture of calcium gluconae/calcium lactate (27.5% aqueous solution) 2.2 2094
The mixture of calcium gluconae/calcium lactate (27.5% aqueous solution) 2.6 3136
The mixture of calcium gluconae/calcium lactate (27.5% aqueous solution) 3 3643
The mixture of calcium gluconae/calcium lactate (27.5% aqueous solution) 4 5294
Embodiment 9
Can sterilize can be expanded matrix consider and can make that it comprises by lactoprotein, sugar, shell egg, chocolate and can constructible mixture by composition and the ratio thereof shown in the following table 6 from the angle of the long chocolate mousse of the production term of validity.
Table 6
Composition ％
Full milk or degrease milk or water 47.8
Shell egg 10
Sucrose 14.6
The total milk protein concentrate (with powder type) of tool 60% protein 4.6
Dark chocolate bar and alkalization are chocolate 21
Cocoa power 2
Mix mentioned component, its pH arbitrarily transferred to neutrality, makes it 70 ℃ of preheatings, and handles with UHT, at 143 ℃/10 seconds direct steam injections.After 70 ℃ of following vacuum decompression coolings, then under 10 ℃, to handle by flat plate heat exchanger, this mixture is with Mondomix Aerator is inflated till exceeding normal volume 75-100%.

Claims (25)

1. the egg matter product of the sterilization that the term of validity is long, it is by the heat treatment gelation, do not contain the emulsifying agent or the thickener of any interpolation, microbiologically stabilised, and form by the food-grade calcium salt of carbohydrate, egg and the sterilization of the caseic newborn matter of being rich in of 55-80 weight %, 3-20 weight %.
2. according to the product of claim 1, the food-grade calcium salt that it is characterized in that described sterilization is the lactate of calcium, gluconate, and the mixture of chloride or these salt is with the ratio of 0.05-3 weight %.
3. according to the product of claim 2, the ratio that it is characterized in that the food-grade calcium salt of described sterilization is 0.1-0.8 weight %.
4. according to the product of claim 1 or 2, it is characterized in that lactoprotein accounts for the 1-15 weight % of mixture.
5. according to the product of claim 4, it is characterized in that lactoprotein accounts for 6 weight % of mixture.
6. the preparation method of claim 1 product, it comprises making and is rich in caseic newborn matter and mixes mutually with carbohydrate and liquid egg, and this mixture is handled sterilization through superhigh temperature, cooling adds previous sterilized calcium salt and heat treatment to realize gelation.
7. according to the method for claim 6, it is characterized in that,, use to comprise and under heating, to react the casein raw material that forms gel with calcium as being rich in caseic newborn matter.
8. according to the method for claim 7, it is characterized in that the Powdered degrease milk that uses the enrichment of lactoprotein concentrate is as being rich in caseic newborn matter.
9. according to the method for claim 6, it is characterized in that described lactoprotein accounts for the 1-15 weight % of described mixture.
10. according to the method for claim 9, it is characterized in that lactoprotein accounts for 6 weight % of described mixture.
11. the method according to claim 6 is characterized in that, uses the mixture or the shell egg of yolk, albumen, yolk and the albumen of liquid form, they pasteurism anticipate and ageing optionally, and account for the 1-45 weight % of described mixture.
12. the method according to claim 11 is characterized in that, the mixture of the yolk of described liquid form, albumen, yolk and albumen or shell egg account for the 10-30 weight % of described mixture.
13. method according to claim 6, it is characterized in that used carbohydrate is specially sucrose, lactose, glucose polymer or their mixture, or be maltodextrin, use separately or with form of mixtures, and carbohydrate accounts for the 3-20% of described mixture.
14., it is characterized in that described maltodextrin is a dextrose equivalent less than 20 maltodextrin according to the method for claim 13.
15., it is characterized in that used carbohydrate accounts for 10 weight % of described mixture according to the method for claim 13 or 14.
16. the method according to claim 6 is characterized in that, solid constituent is under agitation mixed with milk until dissolving fully, the pH value transfers to 6.5-7.5 when needing, this mixture is preheated to is less than or equal to 70 ℃, with direct injection steam or indirect mode UHT sterilization, and through the decompression cooling.
17. the method according to claim 16 is characterized in that, sterilization is carried out under 138-150 ℃ 4-25 second.
18. the method according to claim 16 or 17 is characterized in that, uses flat plate heat exchanger to sterilize.
19. the method according to claim 6 is characterized in that, after the decompression cooling, described mixture is cooled to room temperature then through 1 or 2 grade of homogenizer homogenizing, and sterilization whole the operating under the aseptic condition in back carried out.
20. method according to claim 6, it is characterized in that, the lactate of Mie Jun calcium in advance, gluconate, the aqueous solution of the mixture of chloride or these salt, with ratio 0.05-3 weight %, add in the mixture of cooling, its feature also is to use the whole sterilization under the aseptic condition that is packaged in of sterilization in advance.
21. the method according to claim 20 is characterized in that, described calcium salt adds in the mixture of cooling with ratio 0.1-0.8 weight %.
22. the method according to claim 6 is characterized in that, calcium salt is to add in the product of sterilization effectively to measure when the gelation that continues is handled.
23. the method according to claim 6 is characterized in that, with the mixture drying, then, described calcium salt is mixed under drying regime.
24. the method according to claim 23 is characterized in that, the drying of described mixture is in drying tower, carries out with the temperate condition spraying that does not cause milk protein gelatinization.
25. produce gel food or comprise the method for the food of gel additive, it is characterized in that, after optionally adding calcium salt, exist down if necessary in other composition by storage, inclusion, additive or flavor enhancement, make according to each product among the claim 1-5 through heat treatment so that form gel.
CN97115372A 1996-07-22 1997-07-22 Long-life egg-based product and preparative process Expired - Fee Related CN1098653C (en)

Applications Claiming Priority (2)

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EP96202077.2 1996-07-22
EP96202077A EP0820704B1 (en) 1996-07-22 1996-07-22 Shelf-stable egg-based product and process for its preparation

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CN1171211A CN1171211A (en) 1998-01-28
CN1098653C true CN1098653C (en) 2003-01-15

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CN (1) CN1098653C (en)
AR (1) AR010728A1 (en)
AU (1) AU736917B2 (en)
BR (1) BR9704052A (en)
DE (1) DE69636281T2 (en)
ES (1) ES2268698T3 (en)
MX (1) MX9705512A (en)
PL (1) PL187580B1 (en)
PT (1) PT820704E (en)

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US20040213885A1 (en) 2000-07-21 2004-10-28 Jean-Pierre Bisson Egg-based powder and food containing the same
EP2025232A1 (en) * 2007-08-16 2009-02-18 Frischli Milchwerke GmbH Method for manufacturing batter
FR2953371B1 (en) * 2009-12-08 2012-09-21 Triballat Laiteries LACT PRODUCT AND PROCESS FOR PREPARING
EP2999347A1 (en) * 2013-05-02 2016-03-30 ETI Gida San. Tic. A.S. Cream product produced by using natural products such as milk, clotted cream, molasses and honey and the production method thereof
FR3061412B1 (en) * 2016-12-29 2019-07-26 Ynsect METHOD AND DEVICE FOR PRODUCING BLOCKS OF AQUEOUS GEL
CN113317453B (en) * 2021-05-27 2022-06-14 华南理工大学 Egg protein gel particle and production method and application thereof

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EP0820704A1 (en) 1998-01-28
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AR010728A1 (en) 2000-07-12
DE69636281T2 (en) 2007-04-26
CN1171211A (en) 1998-01-28
AU736917B2 (en) 2001-08-09
BR9704052A (en) 1998-11-17
AU2877897A (en) 1998-01-29
PT820704E (en) 2006-11-30
PL321202A1 (en) 1998-02-02
ES2268698T3 (en) 2007-03-16
EP0820704B1 (en) 2006-06-21

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